“Protease” is the general term
“-ase” often indicates an enzyme
ASK RYE ABOUT THIS ONE

what about Digestive enzymes for protein?

“Protease” is the general term
“-ase” often indicates an enzyme
Many have a “safety switch”
Need activation
Prevents self-digestion
Most cut proteins at certain amino acids
EX: Trypsin cleaves next to arginine and lysine
ASK RYE FOR HELP UNDERSTANDING

what is the process of protein digestion?

1. in the mouth the chewing begins the mechanical breakdown of protein
2.In the stomach hydrochloric acid and the enzyme pepsin begin the chemical digestion of protein----Gastric Acid (HCl) in stomach denatures protein--Proteases in stomach
3. In the small intestine, protein digesting enzymes secreted from the pancreas, along with those in the brush border, break down polypeptides into amino acids dipeptides, and tripeptide--Proteases also in small intestine
4.A variety of transport proteins move the products of protein digestion into the mucosal cell. some amino acids share the same transport system. In this figure, the larger number of purple amino acids means that more purple than green ones cross the membrane
5. Dipeptides and tripeptides can enter the mucosal cell. Once inside, they are broken down into single amino acids
6. Amino acids pass from the mucosal cell into the blood and travel to the liver, which regulates the distribution of amino acids to the rest of the body
7. Little dietary protein is lost in the feces
-End product are di/tripeptides, or amino acids(note i am not sure if the end product is ment to be after the stomic and small intestine or after the hole thing ASK RYE)

Where does the body get it proteins from?

-Most amino acids come directly from diet
-Tiny amount stored in blood
-Amino acid pool
-All proteins are made from scratch
-DNA has the code to manufacture proteins
-AA come from diet or are made by the body
-Structure of protein determines function

What are the three steps of protein synthesis?

1. First step in protein synthesis occurs inside the nucleus. It involves transferring, or transcribing the blueprint or code for the protein from the DNA gene into the molecule of messenger RNA (mRNA). This process is called transcription.
2. The mRNA takes the genetic information from the nucleus of the cell to structures called ribosomes in the cytoplasm of the cell, where proteins are made
3. Transfer RNA reads the genetic code and delivers the needed amino acids to the ribosometo form a polypeptide. This process is called translation.

Cannot be stored as “protein”
Stored as fat
Stress on kidneys?
the excess creates Nitrogen is excreted as urea in urine

Nitrogen in compared to Nitrogen out
Protein consumed compared to protein excreted from the body.
What are the three balances of nitrogen in the human body.

-Equilibrium= protein in equals protein out Healthy people, not growing
-Positive balance = more protein in than out
Infants, children, pregnant women, during growth
-Negative balance = less protein in than out
Starvation, severe burn victims, infection, fever

How do you determine Protein quality? and what is the score that proteins can be given?

Protein quality
Determined by digestibility (bioavailability)
Amino acid composition (amount of EAA)
Egg is most digestible form of protein
Proteins can be given a score
Protein digestibility corrected-amino acid score (PDCAAS)

How many k/cal/gram are carbs? What is the RDA? and what percent of total energy is it one day?

-How many kcal/gram?
4 kcal/gram for digestible carbs
2 kcal/gram for sugar alcohols
0 kcal/gram for some fiber
-RDA > 130 g/day
-45%-65% of total energy for the day

What are 3 Complex Carbohydrates
and what do they consist(made of/ look like) of and how are then broken down and why do we need them? why are they complex?

Glycogen: The polysccharide glycogen is made of highly branched chains of glucose. This branched structures allows glycogen to be broken down quickly when the body needs glucose.
Starches:
Different types of starch consist of either straight chains or branched chains of glucose. We consume a mixture of starches in grains, legumes, and other starchy.
Fiber (cellulose):
Most fiber is made of either strait or branched chains of monosaccharides, but the bonds that link the sugar units cannot be broken by human digestive enzymes. For example, cellulose of a fiber made up of straight chains of glucose molecules.

What do Short-chain fatty acids do for the body? and what are some perhaps unwanted side effects?

-Enhance the health of the large intestine
-Energy source - yields kcal

-Gas causes flatulence, bloating

What are the Fiber Recommendations for men and women?

AI for men = 38 g/day
AI for women = 25 g/day

What are sources of fiber?

Sources of fiber
-Whole grains
-Legumes
-Fruits
-Vegetables

What happens to nondigestible carbohydrates?(3 points to remember)

-Travel through the mouth, esophagus, stomach, & small intestine intact
-Some are broken down (fermented) by bacteria (in large intestine)
-Others pass through (roughage)

What is the process of starch (i think just starch digestion cold also be carb digestion process, ask rye) digestion in the intestines?

1. in the mouth, the enzyme salivary amylase starts breaking starch into shorter polysaccharides.
2. In the stomach, salivary amylase is inactivated by acid so no carbohydrate digestion occurs.
3. In the small intestine, most starch digestion and breakdown of disaccharides occur. Here Pancreatic amylase complete the job of breaking down starch into monosaccharides, disaccharides, and short chains of sugar units called oligosaccharides.
4. Enzymes attached to the brush border of the small intestinal villi complete the digestion of carbohydrates. Here, disaccharides and oligosaccharides are broken down into monosaccharides.
5. In the large intestine, fiber and other indigestible carbohydrates are partially broken down by bacteria to form short chain fatty acids and gas. Some fiber is excreted in the feces.

Is there a Genetic link to Diabetes Mellitus--Type 2? What did it used to be called and why is it not called that any more?

-yes
-used to be called adult onset diabetes but don’t call it that any more because it is now seen a lot more in children because of obesity

What is the cause of Diabetes Mellitus--Type 2 and what do these complications lead to? What are the treatments?

-Cause
1. Associated with obesity
2. Defective insulin receptors on the cells, NOT RESPONDENT message is not getting through to the cells because the reseptors are not working properly
3. Oversecretion of insulin, to compensate makes more insulin because no ones responding (like knocking really loud on a door when no one is answering)

- Leads to beta cell failure

-Treatment:
1. Medication
2. Diet therapy (weight loss)
3. Exercise can also increase the liklyhood that your reseptors will start working again

What is Ketosis?

Consequences of Uncontrolled Blood Glucose

is a… ion imbalances, dehydration, coma, death

What is Degenerative diseases and what are they caused from? What are the symptoms(what happens to you)?

Consequences of Uncontrolled Blood Glucose

-(note from class: MAY EFFECT OTHER PARTS OF THE BODY BECAUSE OF THE HI LEVELS OF GULECOSE) Nerve damage, heart disease, kidney disease, blindness

What is Atherosclerosis? What is is caused from and what are the symptoms (what happens to you)?

-fatty streaks in the blood vessels, this may cause a need for aputation, could loose feet or toes if gluecose in to hi and not treated
-Increase risk for wound infections

What is the make up of High fructose corn syrup?

42%-55% fructose, rest is glucose

Does High fructose corn syrup
really make people fat?

Hi fructose corn syrusp has increased in food and so has obeysty but this is not enough evidence have to look at other correlation's

Is high fructose corn syrup making you fat? reasons yes, and reasons no

-YES
1. Fructose is more likely to be stored as fat than other sugars
2. HFCS consumption has increased with obesity
3. The body likely stores fructose as fat BUT MAYBE PEOPLE R JUST EATING MORE CALORIES THEN THEY WERE 40 YEARS AGO AND EXERSIZE LESS BECAUSE OF TEXNOLOGY

-NO
1.Processed foods also have a lot of energy
2.Physical activity has decreased in past 25 yrs
3.It’s the amount we’re eating THERE IS A LOT MORE SERVINGS IN FOOD BIGGER AMOUNTS AT LIKE 711 AND SUCH
SO U CAN EAT THE SYRUPAND NOT BE FAT

What are examples of Sugar Alcohols? Around how many k/cal per gram does it contain? Where is it poorly absorbed? Does it cause diarrhea if consumed in excess?

What are two other names for Nonnutritive Sweeteners? Do they provide a measurable amount of energy?

-AKA artificial or alternative sweeteners
-Provide no measurable energy
Taste sweet, but used in very small quantities only need a little bit to make it taste sweet, those fake sugar packets a very small amount of it is actually the sweetener, most of the powder u see is sweetener
-Packets have filler to increase product volume

What are examples of Nonnutritive sweeteners?

-Examples
1. Saccharin (Sweet-N-Low ®) found that it caused canser in lab animals but the catch is that the lab animals were eating there body wait in the stuff
2. Aspartame (NutraSweet ®)
-2 amino acids + methyl group
-Contains 4 kcal/gram, WHEN HEATED UP IT LOSSES ITS SWEET FALVOR, IS WHY UR DIET COKE TASTE BAD WHEN SITTING IN THE CAR FOR TWO LONG
3. Acesulfame K (Sunnett ®)
-Heat stable in alsot of backed goods for people in diets, BECAUSE IT WILL NOT TASTE GROSS WHEN HEATE UP
4. Sucralose (Splenda ®)
-Heat stable

Is Sucralose dangerous why or why not?

Sucralose, the sweetener in Splenda, is 600 times sweeter than sucrose. The ADI is 5mg/kg of the body weight/ day, and one packet contains about 12mg of sucralose. A 154-lb (70-kg) person could consume 29 packets without exceeding the ADI.

What is Phenylketonuria (PKU)? How is it caused and what does one do about it?

-Cause: Reduction in lactase
-Lactose is not digested or absorbed
-Lactose is metabolized instead by colonic bacteria
-Results in gas, bloating, cramping, discomfort
-Lactose intolerance is not the same as a milk allergy